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Portabella Tempura with Beer Batter




Source of Recipe


mushroomrecipes.com






Recipe Introduction


Any part of the mushroom can be used in this dish, but it is a great way to use up Portabella stems. This is a quick and easy snack for which you can use any dipping sauce or salad dressing. Any creamy salad dressing works well. If you like spicy flavors, try any of the chili sauces in Asian food markets.






List of Ingredients



• 4 cups vegetable oil, for frying
  
• 12 ounces beer
  
• 2 egg yolks
  
• 1 teaspoon salt
  
• 3 cups flour, plus more for dredging
  
• 1 6-ounce package sliced Portabella caps or stems sliced in half lengthwise
  
• Dipping sauce, or juice of lime or lemon
  






Instructions



1. Pour the oil into a sturdy 4-quart saucepan or skillet over medium heat. Use a thermometer to measure when the oil reaches 340ºF.
   
   
2. While the oil is heating, in a bowl combine the beer, egg yolks and salt. Stir well, then add the flour all at once and mix lightly; do not whip or worry about mixing until smooth leave batter a little lumpy.
   
3. Dredge the mushroom pieces in some flour, then cover completely with the batter. When the oil is between 340 and 350ºF, add 4-6 mushroom pieces. Fry until light golden, about 1 ½ minutes, then lift out and transfer to a plate lined with a paper towel. Repeat until all the mushrooms are fried. Serve immediately, with dipping sauce or lemon or lime juice.
   
   






Final Comments


Serves 4